What is Raw vs. Cooked Pu Erh?

Pu Erh tea (pronounced poo-air or poo-er) is a unique and fascinating type of tea from Yunnan, China, renowned for its earthy, complex flavours and potential health benefits. Within the world of Pu Erh, there are two primary categories: Raw Pu Erh and Cooked Pu Erh. While both originate from the same plant, their processing methods significantly impact their character and taste.

Raw Pu Erh (Sheng Pu Erh)

• Processing: Raw Pu Erh undergoes minimal processing after withering and drying. It is compressed into cakes, bricks, or other shapes and then stored for aging.
• Taste: Raw Pu Erh typically exhibits a lively, vibrant character with notes of greenness, floral aromas, and a slightly astringent finish. As it ages, the flavours evolve, becoming smoother, more mellow, and developing a unique "gu shui" – a sensation often described as a sweet aftertaste that lingers on the palate.
• Ageing Potential: Raw Pu Erh is famous for its exceptional ageing potential. With proper storage, it can improve in quality for decades, even centuries, developing increasingly complex and nuanced flavours.

Cooked Pu Erh (Shou Pu Erh)

• Processing: Cooked Pu Erh undergoes a unique “wo dui” process, where the tea leaves are piled and moistened, creating a warm and humid environment that accelerates microbial activity. This process is followed by drying and compression.
• Taste: Cooked Pu Erh generally has a smoother, more mellow character with notes of earthiness, woodiness, and a subtle sweetness. It often has a darker, more intense liquor than raw Pu Erh.
• Aging Potential: While Cooked Pu Erh also ages, its character tends to stabilize more quickly than Raw Pu Erh. It continues to mellow and smooth out with time, but the dramatic flavour transformations seen in Raw Pu Erh are less pronounced.

Which One Should You Try?

The choice between Raw and Cooked Pu Erh is a matter of personal preference.

• If you enjoy vibrant, lively flavours and the excitement of experiencing a tea that continues to evolve over time, Raw Pu Erh is a great choice.
• If you prefer smoother, more mellow flavours and a readily accessible tea with a less intense character, cooked Pu Erh may be more to your liking.

Raw Pu Erh (left) has a light, vibrant cup whereas Cooked Pu Erh (right) has a mellow, intense cup.

Tips for Enjoying Pu Erh:

• Use filtered water: This will help to preserve the delicate flavours of the tea.
• Warm your gaiwan or teapot: This will help to maintain the water temperature and enhance the aroma of the tea.
• Use appropriate brewing parameters: Adjust the water temperature and steeping time based on the age and type of Pu Erh.
• Store your Pu Erh properly: Keep your tea in a cool, dark, and dry place to protect it from moisture and light.

Disclaimer: This information is for general knowledge and informational purposes only and does not constitute medical advice.

Explore our range of Pu Erh here.